Black-Eyed Pea Jambalaya is a variation on the usual types of jambalaya; this hearty version is both economical and delicious!
Black-eyed peas (8 ounces dried peas)
2 tablespoons oil (olive oil or bacon fat)
1 cup celery (diced)
1 cup onion (chopped)chopped
1 green bell pepper, chopped
1 pound smoked sausage (roll cut)
3 garlic cloves (chopped)
1 pepper (serrano pepper, sliced, optional)
3 bay leaves
1/2 teaspoon dried thyme leaves
1 tablespoon cajun spice
3 teaspoons bouillon granules (instant)
2 cups water (pea cooking liquid plus water to equal 2 cups)
1/2 pound shrimp (peeled and deveined)
3 chopped scallions
1/4 cup parsley (Italian parsley chopped)
Cooked rice (as needed)
Soak black-eyed peas overnight then drain and rinse. Top with a couple inches of water and bring to a boil, then cover and reduce heat and simmer until the peas are tender, 60-90 minutes or so.
In a dutch oven, saute the celery onion and pepper in the bacon grease or olive oil until the onion goes soft.
Stir in the sausage, garlic and serrano and cook until the sausage browns a little bit.
Stir in the bay leaves, thyme, cajun spice, instant bouillon and 2 cups of liquid (pea cooking liquid plus water) and the drained cooked black-eyed peas.
Simmer, covered, for about 20-25 minutes, then stir in the shrimp, scallions and parsley, cooking a minute or so until the shrimp curl.
Serve over steamed rice.
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